Tea but first Champagne

Water, tea and champagne are my favourite beverages. How about you? Evidently there are health benefits for us to enjoy in drinking all of them.

“I drink Champagne when I’m happy and when I’m sad. Sometimes I drink it when I’m alone, when I have company I consider it obligatory.

Lily Bollinger

Water, it goes without saying, is a healthy beverage, and we could not live long without it. Tea is, after all, mostly water with a refreshing flavour, some nutrients, aroma and much more. And Champagne well…as Lily Bollinger says ‘obligatory’.

We all know that our survival depends on water and that drinking enough water and being well hydrated will aid in; regulating temperature, detoxification of the body, absorption of vitamins A and C, and improves our brain function. Tea drinking is also a pleasant way to increase our liquid intake and has many extra benefits that range from refreshment, an in-between meal boost, a relaxant, and at the same time, a cup of tea invigorates.

Tea contains antioxidants called polyphenol catechins that may protect our cells from free radicals. Tea also contains flavonoids that can boost the immune system and help prevent heart attacks and stroke. The nature of tea, the routine and ritual it provides, and tea drinking’s social aspects improve mental well-being, relieves stress and brings joy to life. Because it is hot and comforting, tea will warm the body and soul at times of exhaustion, shock, illness, or simply everyday life.

You were my cup of Tea but I drink Champagne now

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So we are on track for a healthier and more improved way of life with water and Tea but what about Champagne?

To my delight researchers have found that two glasses of Champagne a day may help reduce the risk of brain disorders like Dementia and Alzheimer’s disease.  Sound too good to be true?

Evidently there is a compound in the black grapes, namely the Pinot Noir and Pinot Meunier grapes used for champagne, that help with forgetfulness. Like Tea, Champagne also contains antioxidants that help prevent blood vessel damage, blood clots and reduce bad cholesterol.

What fantastic news for those that love a glass of Bolly! In a research project at Reading University in the UK, Jeremy Spencer’s body of research shows that Champagne is capable of influencing brain function because of the actions of phenolic compounds that promote circulation and have a positive effect on blood vessel function, which slows down the removal of nitric oxide from the blood. This provides more time to act on blood vessels and improve blood circulation, decreasing the risk of heart attack or stroke.

“These exciting results illustrate for the first time that the moderate consumption of Champagne has the potential to influence cognitive functioning, such as memory.”

Jeremy Spencer

According to another scientific review published in Wine Safety, Consumer Preference and Human Health by M. Victoria Moreno-Arribas, Begoña Bartolomé Suáldea Springer, in a Chapter entitled “Neuroprotective Effects Associated with Wine and Its Phenolic Constituents,” researchers claim that wine consumed moderately may help to protect against cognitive impairment and disease. Champagne according to these recent studies is also meant to be good for your skin, can aid in digestion, may help your brain function and is good for memory, spatial awareness and your heart. And of course will lift one’s mood.

“Our research has shown that drinking around two glasses of Champagne can have beneficial effects on the way blood vessels function, in a similar way to that observed with red wine. We encourage a responsible approach to alcohol consumption, but the fact that drinking Champagne has the potential to reduce the risks of suffering from cardiovascular diseases such as heart disease and stroke, is very exciting news.” 

Dr Jeremy Spencer, from the Department of Food and Nutritional Sciences

The National Institutes of Health in the UK also reports that adults who drink a small amount of white and red wine, or even beer and spirits, meaning 2-7 drinks a week, are less likely to develop heart disease than people who drink heavily or do not drink at all.

Great Love Affairs start with Champagne and end with tisane.

Honoré de Balzac 

Across the world, water is the most popular and most important beverage we consume. Closely followed by water is Tea -a highly consumed beverage in all parts of the world. Remarkably, I would have chosen China as the largest Tea consumer because Tea is their National drink, but it is surprisingly Turkey. According to Roberto Ferdman at ‘The Atlantic’, the top 14 tea-drinking Nations by average annual tea consumption are;

  • Turkey
  • Ireland
  • UK
  • Russia
  • Morocco
  • New Zealand
  • Egypt
  • Poland
  • Japan
  • Saudi Arabia
  • South Africa
  • Netherlands
  • Australia
  • Chile

It appears that we are all taking note of the health benefits of Tea because Tea consumption has grown globally by 20% since the year 2000. Is this due to more products being available in ready-made Tea drinks and a wealth of tea varieties being marketed in developed countries? It will be interesting to see what occurs when more thorough research is completed on the health benefits of drinking a balanced amount of Champagne in the future. For now, I’m happy with my favourite beverages and glad to know that Tea is a healthy choice and a small amount of Champagne is far healthier than too much or none at all! Cheers

Content and Images Di Baker 2021 All Rights Reserved

Champagne Images taken In Champagne region France 2019 Di Baker

Sources

Wine Safety, Consumer Preference, and Human Health

edited by M. Victoria Moreno-Arribas, Begoña Bartolomé Suáldea

“Tea, the Most Popular Beverage Worldwide, is Beneficial to Human Health. Studies on antioxidant polyphenolic constituents and epidemiological evidence for disease prevention” Athanasios Valavanidis Department of Chemistry, National and Kapodistrian University, University Campus Zografou, 15784 Athens, Greece

Map: The Countries That Drink the Most Tea

Move over, China. Turkey is the real titan of tea JANUARY 22, 2014 by Roberto Fredman

The Atlantic Magazine Roberto Fredman